That might have been the weirdest introductory sentence of any recipe I’ve ever posted.
This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables—onions, peppers, mushrooms, tomatoes—in the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen.
And magic does happen.
I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life.
Not that I’m dramatic or anything.
Let’s make Chicken Cacciatore!
And noodles. Gotta have the noodles.
The start to any good meal!
Don’t even think about removing that scrumptious skin.
Place the chicken (four pieces at a time) face down in the sizzling butter/oil mixture…
Remember that the veggies will cook in the oven for an hour or so, so you want them to hold together.
I love saying ‘innards.’ I can’t promise it will be the last time today.
You can use yellow and orange, too—whatever you have on hand!
Did you know I have a disorder that causes me to use at least 50% more garlic than is probably recommended or necessary?
It’s the rebel in me, man.
It’s not important that the vegetables get done at this stage, of course, since we’ll be cooking them in the oven shortly.
I apologize for the all caps, but it was the only way I could convey the expression on my face:
Eyes wide
Right eyebrow raised
Tongue out
Mouth drooling
Right eyebrow raised
Tongue out
Mouth drooling
I love turmeric.
Have I mentioned I’m fond of turmeric?
But that’s nothing compared to my love for turmeric.
Let it cook and boil/bubble for about 30 seconds.
If you do use whole, squeeze or otherwise break up the tomatoes a bit.
But we’re not quite ready to serve yet.
Note that this step is not mandatory. If you’d rather just pull the pot out of the oven and dig right in, it’ll still be delicious.
But I like this step. This step is my friend.
(Just be sure to taste it and add a little salt and pepper if it needs it.)
Repeat after me:
If some is good, more is better…if some is good, more is better…if some is good, more is better…
Here’s the handy printable:
Recipe: Chicken Cacciatore
Ingredients
- 1 pound Pasta Or Egg Noodles
- 8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
- Salt And Freshly Ground Black Pepper, To Taste
- ½ cups All-purpose Flour
- 4 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Halved And Sliced
- 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
- 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
- 5 cloves Garlic, Diced
- 12 ounces, weight Mushrooms (white Or Crimini), Sliced
- ½ teaspoons Ground Thyme
- ¼ teaspoons Turmeric
- ½ teaspoons Kosher Salt
- Red Pepper Flakes, Crushed, To Taste (optional)
- ¾ cups Dry White Wine
- 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
- Chopped Flat Leaf Parsley
- Parmesan Cheese, For Sprinkling
Preparation Instructions
Preheat oven to 350 degrees (F).
Cook pasta according to package directions. Do not overcook! Drain and set aside.
Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.
Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.
Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.
Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)
Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
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